Of course! This is a fantastic and flavorful dish that combines the best of Cajun seasoning with creamy pasta, plump shrimp, and smoky sausage. It’s a restaurant-quality meal you can easily make at home.
Here is a detailed, foolproof recipe that breaks down the process for the best results.
The Ultimate Cajun Shrimp Pasta with Sausage
This recipe features a creamy, spicy Cajun sauce that clings perfectly to the pasta. The key is building layers of flavor, starting with the rendered sausage fat.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
For the Cajun Seasoning (or use 2 tbsp store-bought):
· 2 tsp smoked paprika
· 1 tsp garlic powder
· 1 tsp onion powder
· 1 tsp dried oregano
· ½ tsp dried thyme
· ½ tsp cayenne pepper (adjust for heat)
· ½ tsp freshly ground black pepper
· ½ tsp salt
For the Pasta & Proteins:
· 12 oz fettuccine, linguine, or penne pasta
· 1 lb large shrimp (31/40 count), peeled and deveined
· 12 oz Andouille sausage, sliced into ¼-inch rounds (smoked sausage works too)
· 1 tbsp olive oil
For the Creamy Sauce:
· 3 tbsp unsalted butter
· 1 medium yellow onion, diced
· 1 red bell pepper, diced
· 3-4 cloves garlic, minced
· ½ cup dry white wine (like Sauvignon Blanc) or chicken broth
· 1 ½ cups heavy cream (or half-and-half for a lighter version)
· ½ cup grated Parmesan cheese, plus more for serving
· 2 tbsp chopped fresh parsley
· Salt and pepper to taste
Instructions
Prep and Season: If making your own Cajun seasoning, mix all the spice ingredients in a small bowl. Pat the shrimp dry with a paper towel and toss them with about 1 tablespoon of the Cajun seasoning. Set aside.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Drain the pasta and set it aside.
Cook the Sausage and Shrimp: While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, until browned and some fat has rendered. Remove the sausage with a slotted spoon and set it on a plate.
· Add the 1 tbsp of olive oil to the same skillet. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. They don’t need to be fully cooked through yet. Remove the shrimp and set them with the sausage.
Build the Sauce: Reduce the heat to medium. Add the butter to the skillet. Once melted, add the diced onion and bell pepper. Sauté for 5-6 minutes until softened.
· Add the minced garlic and cook for another 30 seconds until fragrant.
· Pour in the white wine (or broth) to deglaze the pan, scraping up all the browned bits from the bottom. Let it simmer for 2 minutes until reduced by about half.
Create the Cream Sauce: Pour in the heavy cream and the remaining Cajun seasoning. Whisk to combine and bring to a gentle simmer. Do not boil. Let it simmer for 2-3 minutes until the sauce starts to thicken slightly.
· Stir in the grated Parmesan cheese until it melts and the sauce is smooth.
Combine Everything: Add the cooked pasta, sausage, and any accumulated juices back into the skillet. Toss everything to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
· Gently fold in the cooked shrimp and half of the fresh parsley. Heat through for 1-2 minutes until the shrimp are fully warmed.
Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with the remaining fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately.
Pro Tips for Success
· Don’t Overcook the Shrimp: They cook very quickly. Searing them just until pink and then finishing in the sauce ensures they stay juicy and tender, not rubbery.
· The Power of Pasta Water: The starchy pasta water is a secret weapon! It helps the sauce cling to the pasta and can thin a sauce without making it watery.
· Control the Heat: The level of spiciness is up to you. Andouille sausage is already spicy. Adjust the cayenne pepper in the seasoning blend to your preference.
· Deglazing is Key: Don’t skip deglazing the pan with wine or broth. Those browned bits (the “fond”) are packed with flavor and will make your sauce incredible.
· Vegetable Variations: Feel free to add other vegetables like sliced mushrooms or spinach along with the bell peppers.
Serving Suggestions
· Garlic Bread: Perfect for sopping up every last bit of the creamy sauce.
· Simple Green Salad: A crisp salad with a light vinaigrette helps balance the richness of the pasta.
· Steamed Vegetables: Like broccoli or asparagus, served on the side.
Enjoy your incredible homemade Cajun feast